Discussion
TIGA84 said:
FUBAR said:
TIGA84 said:
I like to get a fresh piece of tuna, preferably o toro, season and seal in a scorching pan. Remove and slice thinly. De-glaze the pan with a good balsamic (belazu do a reasonable everyday one at just over £10), reduce by two-thirds until almost syrup like. Season.
Meanwhile on an organic pannini, arrange the tuna and a handful of freshly washed organic rockett, Season, before drizzling with the balsamic reduction, reserving a little for a final glaze. Top the pannini and place in press for long enough to colour the bread, not cook the tuna.
Cut on the bias and arrange on 18" white square plate. Season with pepper only, drizzle final glaze from pan around in jaunty fashion, add 2 rockett leaves as a garnish, as well as 8 kettle chips. Season with salt only.
RRP £27.95
Heythangyew.
Not nearly enough calories in that to get me excited Meanwhile on an organic pannini, arrange the tuna and a handful of freshly washed organic rockett, Season, before drizzling with the balsamic reduction, reserving a little for a final glaze. Top the pannini and place in press for long enough to colour the bread, not cook the tuna.
Cut on the bias and arrange on 18" white square plate. Season with pepper only, drizzle final glaze from pan around in jaunty fashion, add 2 rockett leaves as a garnish, as well as 8 kettle chips. Season with salt only.
RRP £27.95
Heythangyew.
Cant beat some lard 
Ok heres a gud'un,
take one hand diver caught scallop take it out of the shell, and remove crap. Cut it in half.
Steam the scallop shell and scrub thoroughly and put to one side ( will be used later).
Take one lemon sole, gut, fillet and debone. slice one fillet in half and wrap one half around one half of the scallop. Repeat with other half of fillet and scallop.
Julienne 2mm by 1cm 1/4 carrot and 1/8 parsnip.
take some fish stock ( I'm sure everyone keeps fish stock in there freezer). reduce with wine + lemon juice till quite thick.
Take one bamboo steaming case and place on top of saucepan with boiling water, put scallop and sole and veg and steam for 4.25 minutes.
take out and arrange in a quintessiantelly british order in your home baked ciabatta roll. drizzle with some sauce, cut in half, place on scallop shell and serve with lollo rosso and some radicchio dress with Harrods finest dressing. Place one net above this ; to make this make some choux paste add with the scallop roe place in a size 2 piping bag and pipe around a dariole mould to make the shape of a net , bake for 5 minutes and gently take of mould and place on top of ciabatta roll.
Eat with a fish fork and knife and enjoy
Oh you gotta toast the ciabatta roll somewhere between putting it together and putting leaves on the plate.
take one hand diver caught scallop take it out of the shell, and remove crap. Cut it in half.
Steam the scallop shell and scrub thoroughly and put to one side ( will be used later).
Take one lemon sole, gut, fillet and debone. slice one fillet in half and wrap one half around one half of the scallop. Repeat with other half of fillet and scallop.
Julienne 2mm by 1cm 1/4 carrot and 1/8 parsnip.
take some fish stock ( I'm sure everyone keeps fish stock in there freezer). reduce with wine + lemon juice till quite thick.
Take one bamboo steaming case and place on top of saucepan with boiling water, put scallop and sole and veg and steam for 4.25 minutes.
take out and arrange in a quintessiantelly british order in your home baked ciabatta roll. drizzle with some sauce, cut in half, place on scallop shell and serve with lollo rosso and some radicchio dress with Harrods finest dressing. Place one net above this ; to make this make some choux paste add with the scallop roe place in a size 2 piping bag and pipe around a dariole mould to make the shape of a net , bake for 5 minutes and gently take of mould and place on top of ciabatta roll.
Eat with a fish fork and knife and enjoy
Oh you gotta toast the ciabatta roll somewhere between putting it together and putting leaves on the plate.
Butter the outside of the bread to get a nice crisp finish.
For the filling try doing a vegetable samosa filling mixture, not just potatoes and peas, but also carrots, onions etc as well with the appropriate filling. Add some cheese and make the toastie. My mum does these every now and then and they are really tasty.
For the filling try doing a vegetable samosa filling mixture, not just potatoes and peas, but also carrots, onions etc as well with the appropriate filling. Add some cheese and make the toastie. My mum does these every now and then and they are really tasty.
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